Emily Senatore from Kodak, Tenn., was looking for a recipe for making a cheesecake similar to the one made by Sara Lee and sold in supermarkets. She says that the light and creamy dessert is no longer to be found in the freezer section of her market and she would like to be able to make it at home. Darla Cole from Brooklyn, in South Baltimore, sent in a recipe for cheesecake that she calls a Sara Lee clone.

I remember fondly the cheesecake made by Sara Lee, and I was pleasantly surprised to find that Cole's simple and quick recipe produced something very close in taste and appearance to the original. It is made in a pie plate, not a springform pan, and bakes in about 30 minutes. It does not need to be refrigerated overnight and can be served the same day you make it. After the cake cooled I placed it in the freezer, and it was ready to be served in about two hours.

RequestsTom Mumaw from Baltimore is looking for a long-lost family recipe for blackstrap molasses candy. He remembers that his mother used to make the candy at Christmastime and that she used Brer Rabbit molasses, sugar and butter.

Edna Jonkoniec of Clinton, Maine, is looking for a meatloaf recipe that came from a magazine some years ago and was lost in a move. It was made with ground beef, shredded cheese, potatoes and other ingredients. It was rolled up jellyroll-style, sealed and baked in the oven.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com.

Sara Lee-Style CheesecakeMakes: 8-10 servings

Crust:

1 1/2 cups fine graham cracker crumbs

1/4 cup sugar

1/2 cup butter, softened

Filling:

16 ounces cream cheese, softened

1 cup sour cream

2 tablespoons cornstarch

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla

Topping:

3/4 cup sour cream

1/4 cup powdered sugar

Preheat oven to 375 degrees F. Combine crust ingredients and mix well. Press mixture firmly into the bottom of a 9" pie plate. Bake for 8 minutes. Remove from oven and reduce oven temperature to 350 degrees.

To make filling: combine cream cheese, sour cream, cornstarch and sugar. Mix until sugar dissolves and mixture is smooth. Add butter and vanilla, blend until smooth (do not over mix). Pour into cooled crust. Bake for 30 to 35 minutes or until firm. Cool 1 hour.

Prepare topping: Mix sour cream and powdered sugar until smooth. Spread mixture over cooled cheesecake. Chill or freeze until ready to eat.

Nutrition informationPer serving: 484 calories, 35 grams fat, 20 grams saturated fat, 41 grams carbohydrates, 4 grams protein, trace fiber, 98 milligrams cholesterol, 250 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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